{"id":3052,"date":"2018-03-06T15:11:28","date_gmt":"2018-03-06T15:11:28","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=3052"},"modified":"2018-05-16T13:08:07","modified_gmt":"2018-05-16T13:08:07","slug":"casadielles","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=3052&lang=en","title":{"rendered":"Casadielles"},"content":{"rendered":"

Typical Asturian dessert, it is a kind of fried empanadilla, with a filling of chopped nuts, anise and sugar, although sometimes hazelnuts are added.<\/span><\/p>\n

<\/p>\n

They can also be cooked in the oven, in this case, puff pastry is used instead of the traditional dough.<\/p>\n

This is the most traditional recipe, with a lot of filling anda very thin dough, as I like it ?.<\/p>\n

Ingredients for the dough<\/u><\/p>\n

500 gr of flour<\/p>\n

Two teaspoons of chemical yeast<\/p>\n

1 yolk<\/p>\n

1 pinch of salt<\/p>\n

150 ml white wine<\/p>\n

150 ml of soft olive oil<\/p>\n

Ingredients for the filling<\/u><\/p>\n

250 gr of peeled and finely chopped walnuts<\/p>\n

A splash of milk<\/p>\n

150 gr of sugar<\/p>\n

4 spoons of anise<\/p>\n

<\/u><\/p>\n

<\/p>\n

Elaboration<\/u>:<\/p>\n

Prepare the dough first. Mix in a bowl the wine, the yolk, the oil and the pinch of salt, integrate well and then add the flour along with the yeast. Mix well with your hands or the food processor until all the ingredients are integrated and you have a ball of dough that does not stick to your hands. Wrap the ball of dough in transparent paper and let it rest. Meanwhile, prepare the filling?<\/p>\n

Personally I like nuts very finely chopped, so crush them with a food processor. Mix the nuts in a bowl with the sugar, milk, and anise and mix well.<\/p>\n

We now start to assemble the casadiellas and then fry them.<\/p>\n

Spread the dough with the help of a rolling pin on the floured work table, try to make it as thin as possible.<\/p>\n

Then cut the dough into equal rectangular portions, approximately 12 x 10 cm.<\/p>\n

Then place along each portion the filling of nuts, about a teaspoon and a half; close the casadiella on itself and seal the edges with a fork.<\/p>\n

<\/p>\n

Fry the portions in a deep pan with plenty of hot oil (so that casadielles float) on both sides until golden brown. Place the casadielles in a dish with kitchen paper so that it absorbs the remaining oil and then coat the casadiellas with sugar.<\/p>\n

I encourage you to prepare this easy and delicious dessert of my land.<\/p>\n

<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Typical Asturian dessert, it is a kind of fried empanadilla, with a filling of chopped nuts, anise and sugar, although sometimes hazelnuts are added. They can also be cooked in the oven, in this case, puff pastry is used instead of the traditional dough. This is the most traditional recipe, with a lot of filling […]<\/p>\n","protected":false},"author":1,"featured_media":2585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[617,619,266],"tags":[621,623,625,609,627,629,541],"class_list":["post-3052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casadiellas-casadielles-postre-asturiano-nueces-anis-en","category-casadielles-casadiellas-postre-asturiano-en","category-general-en","tag-anis-en","tag-casadiellas-en","tag-casadielles-en","tag-nueces-en","tag-nuts-en","tag-postre-asturiano-en","tag-postre-facil-en"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3052"}],"version-history":[{"count":3,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3052\/revisions"}],"predecessor-version":[{"id":3774,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3052\/revisions\/3774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/2585"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}